Haiga mai, like genmai (brown rice), should be stored at a cool temperature to delay rancidity of the natural oils in the grain’s germ. I like this recipe because it is pretty easy and I have gotten good results everytime I use it. Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar. It is adapted from a couple of different recipes. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice. An onomatopoeic folk jingle that describes the cooking of rice refers to this bubbling stage as, Increase the heat to high again for 30 seconds to dry off the rice. Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid. This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi. Cover rice with a damp towel and allow to cool to room temperature. Greater care is needed, however, when washing the grains not to dislodge, and accidentally discard, the germ. For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved. Cook one cup of rice with one and a half cup of water, just after cook light turn off, stir the rice in the rice cooker with plastic spoon, to let steam out and rice become fluffy. Directions 1-1/2 cups rice. Add rinsed rice and water to a medium-sized saucepan, to a rice … • Keep on medium heat and let it boil. Start the cooker. Bring to a soft boil; reduce heat to low and simmer, covered, 20 minutes or until moisture is absorbed. (This makes almost 2 cups of seasoning, I put what I have left in a jar or bottle and refrigerate), Total Carbohydrate Place rice in cooker and add purified water to corresponding measurement line (which is conveniently impressed on the vessel's inner surface). If not, find a spot in your refrigerator (the freezer is too cold). As it is moist, soft and sticky, this type of rice will be perfect for cooking risotto or stir-fry. Remove carefully and serve. The rice cooker can cook short grain such as Japanese Nishiki rice and long grain such as jasmine rice to complete your meals. Cover the vessel with a lid and simmer for 50 minutes until the liquid is … Remove carefully and serve. DO not cover the pot yet, though. Makes about 4 cups cooked rice or 6 (2/3 cup) servings. Using your fingertips in gentle swirling, swishing motions, rinse the grains for about 15 seconds. Fluff with fork and serve. Various types of rice cook differently. The most important thing to get right when cooking sushi rice is the ratio of rice to water. A new technique for milling, munsenmai, mixes the rice with some water and heated tapioca.The tapioca pearls attach to the bran and then float to the surface of the water. Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid. The grains are a bit larger than other short-grain varieties and the rice does not contain as much protein or fat, which is beneficial in producing sake. It is very easy to cook this kind of rice. Bring to a soft boil. Drain the rice. Turn heat down to the lowest setting and cook for another 10 minutes. If you have a cool, dark pantry shelf, that’s fine. But haiga mai has become a middle-of-the-road alternative for many health-conscious households. It is important to use cool liquid when cooking rice in a thermostatically controlled appliance; using warm or hot liquid from the start will cut short the cooking cycle. Remove the pot from the heat and let the rice stand, still tightly covered, for at least 10 minutes. Cover the pot with a tight-fitting lid. Cook the rice according to the “white rice” setting on the rice cooker. Bring to a boil; reduce heat to low and simmer, covered, 20 minutes, or until liquid is absorbed. If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth. Andoh even has a recipe for rice with mixed grains in her Kansha cookbook, along with instructions for cooking the rice, which needs more water than white rice. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Makes about 4 cups cooked rice or 6 (2/3 cup) servings. Ideally, the rice should sit in its measured water for 10 minutes before cooking, but if you are pressed for time, add a few extra drops of water and cook right away. Great Japanese cooking requires great Japanese rice, and Nishiki's quick cooking brown rice is up for the challenge. It’s better to use a volume measure rather than weighing. Reprinted with permission from Kansha: Celebrating Japan's Vegan and Vegetarian Traditions by Elizabeth Andoh, copyright © 2010. 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